Capon Salad: Insalata Di Capone

Recipe courtesy Roberta Dowling, Cambridge School of Culinary Arts
Show: An Italian Christmas with Mario & Giada Episode: An Italian Christmas with Mario & Giada
TOTAL TIME: 1 hr 15 min
Prep: 1 hr
Inactive Prep: 15 min
Cook: --
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

  • 1 cup golden raisins
  • 3 pounds diced poached capon meat
  • 3 cups finely diced celery
  • 2 cups pomegranate seeds
  • 1 cup shelled pistachios, blanched and skinned
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Directions

Put raisins in a bowl and add warm water to cover. Soak until raisins are plumped, about 15 minutes. Drain and pat dry.

In a large bowl, combine the capon, celery, pomegranate seeds, pistachio nuts, and soaked raisins; mix well. In a bowl, combine the olive oil and vinegars, whisking to emulsify. Pour over the salad and season with salt and pepper. Mound the capon salad on a serving platter. Top the salad with the Parmigiano-Reggiano shavings, if desired.

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